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Creado por jonathon.warner
hace más de 9 años
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Pregunta | Respuesta |
when are the grapes are added to chutney? | 2/3rds through cooking |
what temperature does the chutney needs to be served at? | room temperature |
what temperature is the quail is served at? | romm temperature |
what is the core temperature of quail poached to? | 68dgc |
when is the quail carved? | after the chutney has been quenelled and placed onto the plate |
when is the petit salad dressed? | after the quail has been carved |
when is the quail seasoned? | during rolling, just before searing and after carving |
what is the minimum and maximum amount of slices of quail per portion? | 3 or 4 |
you find that your quail is under cooked when checking the end piece prior to searing, what should you do? | rewrap in clingfilm and poach to correct cooking degree, refresh and repeat the process |
when you check your chutney you find its too wet what should you do? | place back on the stove and cook to correct consistancy |
you dressed your petit salad too early or over seasoned it what should you do | throw it away and do it again |
what temperature should the plates be when serving the quail? | room temperature |
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